Did someone ask what’s for supper? Why Earl’s Taco Soup, of course!
My girlfriend, Earl (what’s with that name? 
) recently shared with me the recipe for this tasty soup. She calls it Earl’s Taco Soup, so that’s what I’m going to call it too. It’s inexpensive, super-duper easy to prepare and everyone besides the most picky of my eaters loved it. What more can a mama ask from a meal? Here’s the recipe exactly the way Earl sent it to me, but not exactly the way I made it. Nope, no blending up chunks of tomatoes and chilies for Old Woman. I’m more of a “one of the reasons God gave you fingers is so you can pick the bits you don’t like out of the soup” kind of mommy. Earl is not so mean. Anyhoo, the soup is delish!! Try it – you’ll like it!
Earl’s Taco Soup
1. Cook 1/2 pound ground beef (and drain) OR 2 chicken breasts and cut fine/shred. Set aside.
2. In a large pot, combine:
1 package of your favorite taco seasoning mix
1 15.25 oz. can corn, undrained
1 15.5 oz can pinto beans, undrained
1 14.5 oz can diced tomatoes, undrained (I run the tomatoes and the chilies through a blender before putting in because my picky eaters don’t like to see big chucks of tomatoes in their soup!)
1 4 oz can chopped chilies, undrained
3. Fill tomato can (or more–depending) with water and add to soup.
4. Bring to a boil, then reduce heat and simmer 20 to 30 minutes. Then add meat. Meat can be omitted for a Friday meal.
Other substitutions which I like include: onions, peppers and jalapenos.
Top with cheese (of course!) and olives. Can be poured over cornbread or corn chips!
I usually double the above since the original recipe said it only serves 4 to 6.
ENJOY!
